Cabbage, like Broccoli and Arugula belongs to the Cruciferous Vegetables family. Many don’t care for it, I say: Try my recipe!
The benefits stemming from eating this vegetable are quite impressive: lowers the blood pressure, strengthen the immune system, it is a powerful antioxidant and much more.
My mom’s recipe is great either by itself with bread (I eat it like a Bruschetta, a Crostini or just as a Sandwich) or as a tomato sauce with pasta. You decide.
MOM’S Cabbage in Tomato sauce recipe
Level: Easy
Time : 2 hours
INGREDIENTS:
1 LB of Cabbage (see picture above, needs to have the straight leaves not curly ones)
outer leaves and core removed, thinly sliced
4 T Olive oil
3 cloves of garlic sliced
1/4 Onion, thinly sliced
1/3 Cup white wine
1/2 to 2/3 C tomato sauce ~plain
1/4 C tomato paste diluted in 1/2 C broth ( I use vegetable broth for the Vegan version)
1 T soy sauce (use Tamari for a Gluten Free version)
Salt and pepper to taste
DIRECTIONS:
After slicing the cabbage very thinly (like you would for coleslaw, place it in a large bowl and set aside.
In a very large saucepan, sauté’ the garlic in the olive oil until fragrant. Add the onion and cook it until translucent, a few minutes. Add the cabbage and cook on medium heat with a pinch of salt.
Place the lid on the pan but leave it ajar. Cook until the cabbage has softened on medium high heat. Deglaze with wine and reduce it to half. Keep stirring so that the cabbage will caramelize lightly . Add the tomato paste and reduce the liquid by half.
When reduced, add the tomato sauce and soy sauce . Keep cooking with the lid ajar and check for salt.
Once the tomato sauce has reduced, place it on the lowest heat, with the lid on, until almost creamy and very soft. Total cooking time of cabbage should be about 1 hour.
Keeps refrigerated for about 1 week.
Before serving, re heat with 1 Tbs of oil in a non stick pan until darker in color and slightly crisp on the surface like in the picture below.
Enjoy!!
